Mustard has been around for thousands of years. After first being recorded in ancient China, it popped up again in Egypt and Greece before the Romans got their hands on these punchy seeds. It is believed French monks made a paste from mustard seeds in the 10th century before the first recipe appeared in France in the 13th.
During these early days in France, Dijon, which is the capital of Burgundy, had already become a popular place for making mustard, but it was a few hundred years later that the Dijon mustard we now know was created by Jean Naigeon, who instead of using vinegar in the recipe, decided to use verjuice – the juice from unripe grapes. Less acerbic but still flavoursome and punchy, Dijon mustard quickly became a big hit. The Country Range Dijon Mustard comes in a 2.27 litre tub and is a creamier and less acidic version of the famous English mustard. Captivating as a condiment, it is also incredibly versatile as an ingredient to add depth of flavour.
1 – Miracle Marinades
Dijon mustard is the king of mustards and provides that little kick and acidity that you need in your marinated meat. Perfect for roasting and grilling, it is a versatile ingredient all year round, whether for BBQ marinades in the summer or slow roasting meat in colder months.
2 – Ice Cream
It’s not just for savoury, I love making ice cream with a Dijon mustard twang. Balancing its heat with the sweetness is a good organic honey, it’s the perfect combination for any fruity cake or pastry.
3 – Dressing Blessing
After vinegar and oil, Dijon is the next in line for any good dressing. Its thick consistency helps the emulsifying process, creating a creamy consistency, punchy flavour and a good nutritive value.
4 – Fancy Crackers
Cheese boards have always been a classic, but lately on social media they are the boom. A fresh goat cheese, or a good-aged cheese alongside some homemade Dijon crackers, a touch of chives and a crack of fresh pepper is a masterpiece for your palate. The velvety consistency of the cheese, combines with the crunchiness and punchiness of the cracker – a good description of heaven.
5 – When in Rome
Italian is my favourite cuisine and in the north of the country they have this traditional condiment made from fruits, mustard syrups and spices. I use Dijon mustard to make similar sauces because with its acidity, it can combine beautifully with the sweetness of fresh or dried fruit and can be used to accompany sweet cakes, desserts and roasted meats.